Barley Orecchiette

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Dried orecchiette made with barley flour and durum wheat semolina: Puglia's signature pasta with the rustic flavour of barley, as it was made in the humblest homes of Salento. In a 500 g pack, to try with turnip greens, broccoli or a meat ragù.

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Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-ORECCH-ORZO
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat, barley).
Ingredients: DURUM WHEAT semolina (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), BARLEY flour 20% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), water.
Nutritional info: Average values per 100 g
Energy 1486 kJ / 355 kcal
Fat 1.6 g
– of which saturates 0.2 g
Carbohydrate 73 g
– of which sugars 2.1 g
Fibre 2.3 g
Protein 11 g
Salt 0.1 g
Cooking time: 11-12 minuts
Varietà di grano: barley
Tipologia di pasta: Orecchiette
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162523

Description

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Barley Orecchiette

“The pasta of Salento's families, with the rustic taste of barley.”

Dried orecchiette made with barley flour and durum wheat semolina: the hollow shape of the Puglia tradition and a rustic, authentic flavour.

With barley flour Dried pasta 500 g pack

Orecchiette are one of the best-loved symbols of Puglia's cooking. In Puglia they are also called “strascinate”, after the gesture used to make them by hand: a small piece of dough is dragged with the thumb or a blunt knife and folded over itself, until it takes on its typical shape. In Puglia's homes, Sunday is not complete without homemade pasta — and if it's orecchiette, even better.

These are barley orecchiette: barley flour is added to the durum wheat semolina, giving the pasta a rustic, authentic flavour. They keep everything that makes orecchiette special — the little hollow that catches the sauce, the rough surface — and bring a piece of Salento's history to the table.

The tradition

Why barley? Barley in the Salento tradition

In Salento, barley flour has ancient roots. Not everyone could afford the finer flours, and in the humblest families pasta was made with barley, which cost much less.

Barley on its own, however, is hard to work: the dough doesn't hold together well. That's why it is combined with durum wheat semolina, which gives it the right texture. The result is a pasta with a rustic, traditional flavour that lifts every orecchiette recipe.

In the kitchen

How to serve barley orecchiette

🥬 With turnip greens Puglia's great classic, orecchiette alle cime di rapa: with fresh turnip greens, or with our turnip greens cream. If you can't find Puglia's turnip greens, a good broccoli is a tasty alternative.	🥩 With meat ragù For a family Sunday: a rich, comforting sauce, held entirely in the hollow of each orecchietta.
🍅 Tomato or “crudaiola” With a simple tomato sauce that brings out fresh, quality ingredients, or in summer alla crudaiola, with raw ingredients.	🧀 Baked For a heartier dish: dressed with sauce and baked au gratin, rich and comforting.

Recipes

Eight ideas for barley orecchiette

· With turnip greens and sausage: a flavourful dish that combines the Puglia tradition with the bold taste of sausage.

· With turnip greens and pecorino: a traditional touch, enriched by the intense flavour of the cheese.

· With broccoli and anchovies: a mix of Mediterranean flavours, simple and right for any occasion.

· With sausage and broccoli: a dish with a rich, bold flavour.

· Baked with tomato and mozzarella: an indulgent, stringy version, browned in the oven.

· With basil and almond pesto: a fresh alternative that brings out the rustic taste of barley.

· With meat ragù: perfect for a family Sunday, with a rich and comforting sauce.

· With porcini mushrooms and pancetta: an autumn first course with a bold flavour.

🍝	Besides meat sauces, barley orecchiette go well with a simple dressing of seasonal vegetables, whatever the garden offers: the taste of barley does the rest.

Also try

Our other orecchiette

🍝 Semolina The classic flour of Puglia's pasta: dried semolina orecchiette, and fresh handmade orecchiette.	🌾 Wholemeal The full flavour of the whole grain, in our wholemeal durum wheat orecchiette.
🔥 Burnt wheat The dark flour of the peasant tradition, with a toasted taste: burnt wheat orecchiette.	🌾 Senatore Cappelli A heritage variety of durum wheat, in our Senatore Cappelli orecchiette.

Product sheet

At a glance

Product	Barley orecchiette, dried pasta
Pack	500 g
Flours	Durum wheat semolina and barley flour
Shape	Hollow, the typical Puglia “little ear”
Tradition	Puglia and Salento
Pairings	Turnip greens, broccoli, ragù, tomato, baked

FAQ

Everything you want to know

Is this fresh or dried pasta?

Dried, in a 500 g pack. If you're looking for fresh orecchiette, try our fresh handmade orecchiette.

Why is there durum wheat semolina too?

Because barley on its own is hard to work and the dough doesn't hold together well: durum wheat semolina gives it the right texture. That's how barley pasta has always been made in Salento.

Are they suitable for people who can't eat gluten?

No. They contain durum wheat semolina and barley, and both are cereals containing gluten.

How should I serve them?

Like classic orecchiette: with turnip greens or broccoli, with meat ragù, with tomato, alla crudaiola or baked. The rustic taste of barley goes well with bolder toppings such as sausage, anchovies or pecorino.

Why are they also called “strascinate” in Puglia?

Because of the gesture used to make them by hand: a small piece of dough is dragged with the thumb or a blunt knife and folded over itself.

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The taste of barley, the shape of Puglia

A taste of Puglia's cooking, where every dish tells a story: try barley orecchiette with your favourite sauces and discover the pasta of Salento's families.

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